JPS6338174B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing an acidic soymilk beverage, and more specifically, the present invention relates to a method for producing an acidic soymilk beverage, and more particularly, it relates to a method for producing an acidic soybean milk beverage, which has excellent stability without using enzymes or fermentation. The present invention relates to a method for producing a soy milk beverage.

Conventionally, as a method for producing an acidic soymilk beverage obtained by using soybean milk as a main raw material and mixing fruit juice or the like with it, a method using an enzyme treatment or a method that involves fermentation has been common. What is the method using enzyme treatment?
This is a method in which the protein in soymilk is broken down and the agglomeration caused by added fruit juice or acids such as acidulants is reduced before mixing with fruit juice, etc. The fermentation method is a method in which soymilk is fermented with lactic acid bacteria, etc. The method was to gradually make the mixture acidic, and then add fruit juice, etc. In any case, a lot of time is required for delicate pretreatment steps using enzymes and microorganisms.
Moreover, the obtained product has the disadvantage that it is accompanied by off-taste and odor peculiar to enzyme reactions and fermentation, and the refreshing flavor of fruit juice etc. is significantly impaired. Therefore, in recent years, in order to eliminate the process and flavor disadvantages of the production method of acidic soymilk beverages that undergoes enzyme treatment and fermentation, fruit juice and acidulant are added directly to soymilk without any pretreatment. Many studies have been conducted to create a stable acidic soymilk beverage that does not cause separation or precipitation when mixed. However, since the proteins in soymilk are particularly unstable to acids and easily aggregate, it is currently difficult to obtain a satisfactory product. Therefore, the present inventors have developed fruit juice,
As a result of extensive and in-depth research, including consideration of the timing and amount of addition of acidulants, other auxiliary ingredients, and research into stabilizers, we have solved this problem and arrived at the present invention.

In other words, the present invention provides an acidic soy milk beverage for direct drinking, which is characterized in that a drinkable amount of sugar is added to soy milk and stirred to obtain a mixed liquid, to which fruit juice and/or an acidulant are added. This is the manufacturing method.

The most characteristic feature of the present invention is that by adding sugars in an amount suitable for direct drinking to soymilk, the protein in the soymilk is reacted, and stable protein in liquid form is obtained.
Thereafter, by adding fruit juice and acidulant in the final step of dilution, the effect on protein denaturation is reduced.

As the raw material soymilk of the present invention, soymilk obtained by grinding soybeans while adding water or hot water, soymilk obtained by further removing insoluble substances from this soymilk, and other soymilk obtained by conventional methods can all be used.

In the present invention, first, a sugar solution is added to the soymilk and thoroughly stirred. Sugar solution is made by adding water to sugar, and a wide variety of natural sweeteners can be used as the sugar.For example, in addition to sucrose, pure natural sweeteners such as maltose, glucose, and fructose, as well as chemical sweeteners, Or semi-natural sweeteners obtained by enzymatic treatment, such as isomerized sugar, invert sugar, sorbitol,
Examples include maltitol, and mixtures and hydrates thereof can also be used as appropriate. As mentioned above, sugar may be added to soymilk alone, but it may also be used in combination with a stabilizer. As a stabilizer, it is best to use a thickening agent.In addition to natural thickening agents such as pectin, which are effective even in acidic conditions,
Synthetic ones such as propylene glycol alginate, calcium and sodium cellulose glycolate, methyl cellulose, and CMC can also be widely used.

It is clear that these sugar solutions, or liquids consisting of sugar solutions and stabilizers, are effective in stabilizing proteins and preventing precipitation, but the mechanism is closely related to protein coating and/or liquid thickening. It is inferred that they are related.

The mixture of soy milk and sugar solution obtained in this way is
It can also be used directly in the next step as it is.
However, this temperature should be increased to 50-75℃, preferably 60-70℃.
Heating to about ℃ improves the stability of the liquid.

After the above steps are completed, that is, in the final step of dilution, fruit juice, acidulant, etc. are added. In the conventional method, since fruit juice and acidulant were added before the first step, the protein in the raw soymilk rapidly denatured, resulting in precipitation. However, by carrying out the present invention, the denaturation of proteins by acid proceeds slowly and completely, similar to the fermentation method, so it is presumed that stability is increased.

The fruit juice used in the present invention is not limited at all, and any fruit juice that is normally used for drinking can be used. For example, apples, mandarin oranges, pineapple, grapes, papaya, mango, tomatoes, strawberries, oranges, etc. may be used singly or in combination, but are not limited to these.

As the acidulant, organic acids such as tartaric acid, malic acid, lactic acid, and citric acid, alone or in a mixed solution, can be used at appropriate concentrations. Particularly suitable is a 6-15% solution of citric acid alone. Although these fruit juices and acidulants may be used in combination, it is of course also possible to use only fruit juice or only acidulants depending on the desired acidity. Depending on the acidity of the fruit juice used, it is best to use only the fruit juice, or to use it in combination while adjusting the acidity with an acidulant.

The product obtained according to the present invention is a delicious acidic soymilk beverage suitable for direct consumption, which has high liquid stability, does not cause protein aggregation or precipitation, and has no loss of flavor or refreshing feeling. .

Example 1 (1) Soak peeled soybeans in boiling water for 3 minutes and then heat to 85-90℃
Soymilk stock solution (protein concentration 4.2%) 190 parts (2) alginate propylene glycol ester 4
Stabilizer syrup liquid is made by mixing 20 parts of sugar and 20 parts of sugar into powder, absorbing and dispersing it in 300 parts of water, heating it to 80℃, completely dissolving it, and then cooling it.

(3) A mixed liquid of fruit juice, etc., made by adding flavoring agents, pigments, and water to 50 parts of fruit juice consisting of orange, pine, and apple juices to make 200 parts (4) 100 parts of liquid sugar (5) (9%) citric acid solution 20 parts Each of these was prepared and mixed according to the following order. First, add liquid sugar (4) to soy milk stock solution (1) to protect and stabilize proteins, etc. with sugar, then add stabilizer syrup solution (2) and mix thoroughly to improve colloidal dispersion of proteins, etc. and enhanced protection stability against acids.

Next, while continuing to stir, a mixed liquid (3) of fruit juice etc. diluted approximately 4 times was gradually added. The acidity was adjusted to 0.48 with a citric acid solution and water was added to make a total of 1000 parts. After thoroughly stirring the mixture, it was completely sterilized using a steam injector, homogenized at 150 kg/cm ² , and cooled to obtain a product.

Claims (1)

[Claims] 1. A method for producing an acidic soymilk beverage for direct drinking, which comprises adding an amount of sugar suitable for direct drinking to soymilk and stirring to obtain a mixed solution, to which fruit juice and/or an acidulant are added.